Lene Jespersen

Professor

University of Copenhagen

Denmark

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Professors in Microbiology

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Professor Lene Jespersen is a faculty member at the University of Copenhagen in Denmark. Her research focuses on microbial diversity, fermentation processes, and their impacts on health, particularly in relation to traditional foods and their safety. Recent publications include studies on the microbial characterization of fermented foods from West Africa and systematic reviews on the effects of fermented foods on metabolic health.

Articles (13)

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2025

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2024

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2023

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2023

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2022

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2022

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2021

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2020

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2020

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2020

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2020

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2020

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2020

Collaborators (5)

Henrik Siegumfeldt

Københavns Universitet

DENMARK

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Yan Hui

Københavns Universitet

DENMARK

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Pernille Greve Johansen

Københavns Universitet

DENMARK

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Mikael Agerlin Petersen

associate professor

University of Copenhagen

DENMARK

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Ondrej Chlumsky

University of Chemistry and Technology

CZECH REPUBLIC

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Lene Jespersen

Research Interests

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About

Articles (13)

Molecular Characterization of Culturable Yeasts and Nonspore‐Forming Bacteria Associated With Fermented Kapok Seeds (Kantong), a Traditional Food Condiment in Ghana

16S rRNA gene sequencing of non-lactic acid bacteria cultures from lait caillé in Burkina Faso

Complete and Draft Genome Sequences of 52 Bacillus and Priestia Strains Isolated from West African Fermentations and 26 Reference Strains from a Public Culture Collection

The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials

Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr

The Potential of Pectins to Modulate the Human Gut Microbiota Evaluated by In Vitro Fermentation: A Systematic Review

In-vitro study of Limosilactobacillus fermentum PCC adhesion to and integrity of the Caco-2 cell monolayers as affected by pectins

Diversity in NaCl tolerance of Lactococcus lactis strains from DL-starter cultures for production of semi-hard cheeses

Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products

PREDOMINANCE OF BACILLUS SPP. DURING THE PRODUCTION OF MANTCHOUA, A TRADITIONAL KAPOK SEED FERMENTED CONDIMENT FROM BURKINA FASO

Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso

Microbial safety of milk production and fermented dairy products in africa

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Collaborators (5)

Henrik Siegumfeldt

Yan Hui

Pernille Greve Johansen

Mikael Agerlin Petersen

Ondrej Chlumsky

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